Martine Bertin-PetersonProvencal RecipesSide DishTaste

Easy Side Dish Provencal Baked Potatoes

This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.

Provencal Baked Potatoes

Provencal Baked Potatoes

blankMartine Bertin-Peterson
This potato recipe is an easy side dish that you can serve with meat or fish. It can easily be prepared in advance.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine French, Provencal
Servings 6 people


  • 8-10 medium Yukon Gold Potatoes peeled and thinly sliced
  • 1/2 cup Italian parsley chopped
  • 3 Garlic Cloves minced
  • 1 Lemon zested
  • 1/2 cup Parmesan cheese
  • 4 tbsp Good Quality Olive Oil
  • 1 tsp Salt
  • Freshly ground pepper to taste


  • Preheat oven to 400F (200C) degrees.
  • Grease a 12 cup muffin tin generously with oil or nonstick cooking spray. 
  • Combine parsley, garlic, lemon zest, Parmesan cheese, olive oil, salt and pepper in a bowl.
  • Add sliced potato to the parsley mixture and toss to coat each slice thoroughly.
  • Overlap the potato slices, pressing firmly as you go and filling each muffin cup to 3/4 full.
    Provencal Baked Potatoes
  • Bake potatoes in the oven for 40-45 minutes until edges are browned and the centres easily pierced with a sharp knife.
  • Cut around each potato stack with a knife or spatula to serve.
Keyword Potatoes, Side Dish
Tried this recipe?Let us know how it was!

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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.


  1. blank
    October 22, 2018 at 6:35 am — Reply

    Looks delicious, but quantity of potatoes is missing – and do you recommend a particular type of potato?

    • blank
      October 22, 2018 at 2:52 pm — Reply

      Hello Patricia: sorry about that it should read 8-10 medium Yukon Gold potatoes, peeled and thinly slice. I will correct the recipe.

  2. blank
    June 9, 2022 at 3:32 pm — Reply

    This recipe was quick, easy and delicious. Couldn’t ask for more and it went great with my Pork Tenderloin Provencal.

    • blank
      June 9, 2022 at 6:31 pm — Reply

      Thank you for letting us know that Martine’s recipes worked out well. The Pork tenderloin à la Provencal sounds delicious too.

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